Here you will find a whole range of recipes incorporating beans from the ancient world to modern times. Just about every civilization and culture has recipes using beans as they can be dried and stored over winter. Beans are also a survival food and an excellent source of protein in conjunction with staples such as maize, wheat, barley, millet etc. For this reason many of the bean recipes given originate in Africa and South America, though I have bean and bean-associated recipes listed here from all corners of the globe.

I am using a fairly broad definition of 'bean' here. Effectively I am including all pulses, raw bean pods, lentils and peas. Basically members of the Fabaceae family of flowering plants that produce pods or seeds that are edible by humans. This included beans such as broad (fava) beans, haricot (navy) beans, cannellini beans, barlotti beans, adzuki beans, haricot beans etc; string beans, mangetout, fine beans (where the unripe pods are edible); peas; and lentils. There are also beans grown primarily for oil extraction (soy beans) and beans that are fermented to to make condiments (such as African locust beans).

In almost all instances, human farming started with grains, but all grains are deficient in the essential amino acid, Lysine (maize is in addition, deficient in tryptophan). This is one of the reasons that despite higher availability of food, the health of the first farmers declined in comparison with their hunter-gatherer antecedents. Legumes are generally deficient in Methionine, but have plenty of lysine. So, if you combine grains and legumes in the diet you have a complete source of amino acids. Interestingly, common nuts are deficient in both Methionine and Lysine, so you would need a diet of nuts, legumes and grains to get complete amino acid intake. This is why, once legumes were introduced to the first farmers' diets, health improved significantly. This is why, all over the world, there is a bean and grain staple that has often led to the rise of major civilizatons (rice and dhal on India; maize and beans in Mesoamerica; wheat or oats/barley and Celtic beans in Europe; sorghum, millet or teff and beans in Africa; rice and beans in Asia).

The recipes given here are sourced from around the world, and give a broad view of bean-based dishes globally. There are also more modern recipes using bean-based flours as a base for gluten-free dishes. Beans also have a very log glycaemic index compared with may other foods so beans and bean flours are excellent for anyone on a low GI diet.

The alphabetical list of all the bean-based recipes on this site follows, (limited to 100 recipes per page). There are 828 recipes in total:

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Missi Roti      Origin: India	New York Minestrone      Origin: American	Pe Htamin (Lentil Rice)      Origin: Myanmar
Missi Roti      Origin: India	Nimki (Crispy Flour Crackers)      Origin: Bengal	Pe ni lay hin cho (Lentil Soup)      Origin: Myanmar
Miyan Wake (Beans soup)      Origin: Nigeria	Njahi in Coconut Sauce (Kenyan Black Beans in Coconut Sauce)      Origin: Kenya	Pe Nyat (Beans Curry)      Origin: Myanmar
Mochi Pancakes      Origin: Hawaii	Nohutlu Pilav (Pilaf with Chickpeas)      Origin: Turkey	Pea Flour Bread      Origin: British
Mochi Pancakes      Origin: Japan	North Cornish Pea Soup      Origin: England	Pea Soup and Meat      Origin: Guinea-Bissau
Moi-Moi      Origin: Nigeria	Nyama na Irio (Meat with Corn)      Origin: Kenya	Pea, Lettuce and Lovage Soup      Origin: Britain
Mongos (Mung Bean Soup with Chorizo and Squash)      Origin: Philippines	Nyebbeh with Oli Gravy      Origin: Gambia	Peach Smoothie      Origin: American
Montserratian Black Bean Soup      Origin: Montserrat	Nyekoe (Lesotho Sorghum and Beans)      Origin: Lesotho	Peapod Soup      Origin: Scotland
Montserratian Rice and Peas      Origin: Montserrat	Ofe Achara (Elephant Grass Stew)      Origin: Nigeria	Pear Raspberry Smoothie      Origin: American
Moong Pulao (Mung Bean Pulao)      Origin: Pakistan	Okpa (Bambara Groundnut Breakfast Pudding)      Origin: Nigeria	Peas and Rice      Origin: Turks Caicos
Moongre ki Subzi (Radish Pod and Potato Sauté)      Origin: India	Olan      Origin: India	Pease Bannocks      Origin: Scotland
Morel Mattar Masala      Origin: Fusion	Oleleh      Origin: Sierra Leone	Pease Pottage      Origin: Britain
Moro de guandules con coco (Christmas Rice and Pigeon Peas)      Origin: Dominican Republic	Oleleh (Gambian Moi Moi)      Origin: Gambia	Peixinhos da Horta (Deep Fried Battered Beans)      Origin: Portugal
Moroccan Braised Lamb      Origin: Morocco	Onion Bhajee      Origin: Britain	Pelau      Origin: Saint Kitts
Moroccan Chicken Harira      Origin: Morocco	Oxtail Pot Pies      Origin: South Africa	Pelēkie Zirņi ar Speķi (Grey Peas with Bacon)      Origin: Israel
Moroccan Chickpea Soup      Origin: Morocco	Pè Thee Thoke (String Bean Salad)      Origin: Myanmar	Perry of Pesoun (A Dish of Peas)      Origin: England
Moroccan Harira      Origin: Morocco	Pabellón Criollo (Venezuelan Shredded Beef with Rice and Beans)      Origin: Venezuela	Persian Lentils with Orange Juice and Angelica      Origin: Iran
Moroccan Lamb Couscous      Origin: Morocco	Pad Thai      Origin: Thailand	Pesmol (Mackerel with Bell Pepper in a Coconut and Chilli Sauce)      Origin: Indonesia
Moroccan Vegetable Harira      Origin: Morocco	Padavalanga Parippu Curry (Snake Gourd Curry)      Origin: India	Peson of Almayne (German Peas)      Origin: England
Moyin-Moyin      Origin: Nigeria	Paella de Carne de Caza (Bushmeat Paella)      Origin: Equatorial Guinea	Phoulourie      Origin: Trinidad
Mukimo (Potato and Pumpkin Mash)      Origin: Kenya	Paella de Pintada (Guineafowl Paella)      Origin: Equatorial Guinea	Pickled Radish Pods      Origin: British
Muland Saangi Ambat (Radish Pod Gravy)      Origin: India	Paella Valencia de la Huerta (Traditional Chicken Paella)      Origin: Spain	Pied de Veau aux Pois Chiches (Calf's Feet with Chickpeas)      Origin: Burkina Faso
Mulku (Murukku)      Origin: Mauritius	Pakora Thongba (Spicy Pakora Curry)      Origin: India	Pieds de zébu et haricots blancse (Zebu Feet with White Beans)      Origin: Madagascar
Mullangi Sambar (White Radish Sambar)      Origin: India	Palaver Chicken      Origin: Ghana	Piezly Mukhat (Chickpea and Onion Stew)      Origin: Tajikistan
Mung Dhal      Origin: Anglo-Indian	Palestinian Chickpea Falafel      Origin: Palestine	Pig Tail Bouillon with Dumplings      Origin: Saint Lucia
Nachinka iz Fasoli (Red Bean Paste)      Origin: Georgia	Palestinian Hummus      Origin: Palestine	Pigeon Peas and Rice      Origin: Barbados
Namibian Black-eyed Peas      Origin: Namibia	Paneer Makhanwala      Origin: India	Pigeon Peas and Rice      Origin: Anguilla
Nanohana no Shiro-ae (Tofu-dressed Rapeseed Shoots)      Origin: Japan	Parcha Bozbash (Lamb Soup with Chestnuts, Quince, and Prunes)      Origin: Georgia	Pisam coques (Peas in Herb Sauce)      Origin: Roman
Ndambé à la Sauce Tomateh (Bean and Meat Stew in Tomato Sauce)      Origin: Senegal	Parched Peas      Origin: England	Pisam Farsilem (Pressed Peas)      Origin: Roman
Ndambé Blanc (White Bean and Meat Stew)      Origin: Senegal	Pasta con Cece (Pasta Soup with Chickpeas)      Origin: San Marino	Pisam Vitellianam sive fabam (Peas or Broad Beans Beans in a Herb Sauce)      Origin: Roman
Ndengu (Lentil Stew)      Origin: Kenya	Pasta e Cece (Pasta Soup with Chickpeas II)      Origin: San Marino	Podin Pes (Cornish Pease Pudding)      Origin: England
Nekiri Wagashi      Origin: Japan	Pasta Soup with Chicken Livers      Origin: British	Poha Chivda (Cabbage Chivda)      Origin: India
Nepalese Lentil Soup      Origin: Nepal	Pastizzi tal Pizelli (Pea Pastizzi)      Origin: Malta
New Year's Hopping John      Origin: American	Patinam ex Lacte (Milk Casserole)      Origin: Roman

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